Curried Cashew Butter

Ingredients

• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 large eschalot, thinly sliced
• 1 tsp chilli powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ tsp garlic powder
• 12 curry leaves
• Pinch sea salt & freshly cracked black pepper
• 200g raw cashew nuts
• 10 CORN THINS Original slices

Method

• Preheat oven to 160°C fan-forced.
• Melt coconut oil in a medium, oven-safe frying pan over medium heat. Once the oil is hot, add mustard seeds and eschalot and sauté until eschalot starts to colour.
• Add remaining spices and cook, stirring, for 1 min until fragrant. Add cashews and stir very well to completely coat. Transfer the frying pan to oven and cook for 15-20 mins until the eschalot is crispy.
• Transfer mixture to a food processor and blend on high, adding small drizzles of water as the motor runs, until the mixture becomes a smooth paste.
• Generously spread onto CORN THINS slices to serve.